I remember distinctly being a kid and hearing about the Vidalia onion for the first time. The source was an eccentric neighbor from the South who went on and on about these sweet onions, extolling their virtues and giving thanks to god that the season had finally arrived. She shared with me a bite of Vidalia onion relish and I was hooked.

Today I anxiously await the arrival of these gems in the supermarket. When I opened a circular last week, the front page of the produce section announced that the store was currently stocked with Vidalias so I made a beeline there one day after work.

Sweet onions come in many varieties, like Walla Walla and Maui. While the Vidalia onion is considered to be the champagne of sweet onions, you may use a different variety if you so choose. You should be warned however, there is nothing that can quite compare to the sweet Vidalia, grown in the sandy soil of Georgia.

Here you will find a recipe using Vidalias as a pizza topping, but don't be limited! These blasamic infused onions are a perfect topping for a burger and would be great with pork chops, too!

In a large nonstick pan over medium high heat, sauté onions in one tablespoon of olive oil until they give off most of their liquid and begin to brown, about twenty minutes.

Add one clove of minced garlic and one tablespoon of rosemary to the pan and stir until fragrant, about one minute.

Add the balsamic vinegar and honey to the onions and bring to a boil. Continue cooking until the onions have absorbed all the vinegar. This should take about five to ten minutes. Remove from heat and reserve for pizza.

Spray a cookie sheet with nonstick cooking spray and push the pizza dough into an even layer on the pan. If the dough appears to be too small, allow it to rest in the pan for five to ten minutes and then try again. Cover the dough with the Balsamic Vidalias, then top that with the peppers and finally the goat cheese.

Bake on the middle rack of the oven for 30 minutes or until the cheese is crunchy brown. Sprinkle remaining rosemary and some coarse salt and pepper over the hot pizza before serving.